I am getting ready to purchase new cookware (after 30years of cheap cooking ware).I have my iron skillets that I'll never give up --they just get better with use! I want cookware made in the USA and that will withstand everyday cooking! I know it's expensive but w/ the lifetime warranty and no wooden/plastic handles or knobs --It should last for the rest of my life! I don't know anyone who owns any and thought I'd check with you all! Thanks for the help!

-- Debbie T in N.C. (rdtyner@mindspring.com), May 19, 2002

Answers

I have a few pieces of the expensive cookware, ( Cusinart is probably my favorite but you said American), and I still like my plain old copper bottomed Paul Revere ware, some of it is over 30 years old - - still looks like I bought it yesterday.

-- Granny Hen (cluckin along@cs.com), May 19, 2002.

Stainless steel is the best/safest(according to Home Safe Home), if it's not scratched, 1810 is the best stainless steel.

-- Cindy (S.E.IN) (atilrthehony_1@yahoo.com), May 20, 2002.

I just replaced my 30-some-year-old cookware this winter. It was the 'waterless cooking' stainless I bought when I first left home, and I had always thought it was good forever, until a few months ago reading somewhere that as it ages and scratches it leaches nasty contaminants. So out it went and I bought some LeCruset, (since I love Cast Iron and this stuff is cast iron in beautiful colors and guaranteed for 101 years!) and some All-Clad too. All-Clad comes in three finish choices: shiny, anondized (looks dark grey), and brushed. Here's my experience after just a few weeks:

The shiny is indeed beautiful, and cooks great, but I did find it scratches a bit too easily for my taste. I have all shiny covers, and a couple of them already have some scratches on them, which I found irritating cuz they kinda stand out against the beautiful shiny finish. Maybe I'm just some kinda klutz though.

I didnt buy any of the dark ones, but I expect that might be what I would choose were I to do this again. The brushed surfaces discolored somewhat in my dishwasher (if you dont use a dishwasher this may not be an issue for you),so they look rather like they've been around a few years, instead of brand new. This isnt necessarily a bad thing, just a point of interest. I don't ususally buy anything non-stick anymore cuz of the toxin danger, but All-Clad's non-stick are guaranteed not to chip or scratch (of course one must be careful not to use metal utensils), so I bought one skillet. So far I love it.

This stuff is very heavy (well not so heavy compared to the LeCruset!) and good quality overall. Its great for the purpose for which its designed, and is surely of better quality than the stuff I just got rid of which lasted me a good many years. All these issues I've brought up are pretty much just aesthetic anwho, just so you know, cuz this stuff IS expensive.

-- Earthmama (earthmama48@yahoo.com), May 20, 2002.

Oopsi! I meant LaCruset too. Now how in the dickens did I manage to type Cusinart? Senior moment syndrome?

-- Granny Hen (clucking along@cs.com), May 20, 2002.

Thanks for your opinions!:) I was concerned about the expense but it sounds like it's worth it. I will probably get a 10pc. set to start with and it does include a non-stick fry pan (I have never liked the non-stick stuff --so we will see).

-- Debbie T in N.C. (rdtyner@mindspring.com), May 20, 2002.

I bought 18/10 stainless (Wolfgang Puck)from HSN (or one of those) and I absolutely love it. You can do anything to it, but nothing seems to hurt it. Mine have glass lids, which I have dropped numerous times, and they didn't break! The handles are stainless.

-- Gayle in KY (gayleannesmith@yahoo.com), May 20, 2002.

I have the All-Clad Stainless, shiny finish, and have had it for several years. There is an aluminum disk sandwiched into the bottom for better heat distribution. I wanted nothing to do with "non- stick" finishes for several reasons. I had cast aluminum before, but I decided that the possible risks of aluminum were too much for me. I don't do a lot of "heavy duty" cooking, so I bought a basic five- pan set and another frying pan (different size). Waited for a sale of course.

Before I get to the review, let me tell you that when I bought the pans I had an electric stove with coil-style burners. I moved, and now have a ceramic top (which, BTW, I strongly dislike) that came with the place. My preferred cooktop would be GAS! For anykind of cooking, any kind of pan. Also, I am not a "heavy-duty" cook, since it is usually just me that I'm cooking for, although I like to make a large batch of anything -- if I liked it the first time, I like it as leftovers! :-)

Pan review: The finish probably has some scratches. They don't bother me, so I haven't really noticed much. They still look shiny to me. These things are HEAVY. It's not such a problem with the smaller saucepans, or with the kettles with two handles, but the larger saucepans can be problematic. The handle is metal too, so you must use a hotpad of some sort between it and your hands. I find that I can't get a very good, secure grip this way, and when you are trying to move a hot pan from the stove to the sink (like to drain something), that is not a good thing. If you think you want to get them, try to get the store to let you try filling the larger saucepans with water and moving them around using hot pads. Imagine that it is hot and you REALLY don't want to spill anything.

Also, the pans seem to be somewhat bowed on the bottom, NOT perfectly flat. I thought they were flat, but this ceramic top taught me differently. I don't know if they came that way, or bowed with heat in time, because I had the coil burner, which is more forgiving. I think they would be a problem, too, on those flat metal electric burners. Gas stoves wouldn't be a problem, IMO. If you have one of those fancy induction stoves, I don't think they're flat enough for that.

I ended up buying a few more stainless steel pans in other brands, some Revere Ware, and some Farberware. I don't know where Revere Ware is made, but I still had a box for one of the Farberware pieces, and that is made in Thailand. Duh! I never thought to look, because both USED to be made in the States! {sigh} Of the two, I prefer the Farberware. Both of them also have an aluminum disk sandwiched into the bottom for better heat distribution. The copper-bottomed Revere Ware pans are too thin for my taste (ESPECIALLY on electric). My mother has some of those. I really like the Farberware, but now I have to consider whether I am okay with them being made in Thailand. I believe the Farberware was slightly more expensive than the Revere Ware (both bought on sale), but both are much cheaper than the All- Clad.

So much for pans. Further complaints about the ceramic top stove: It's a Jenn-Air. Supposed to be so fabulous -- NOT in my opinion! This model (and I believe it's typical) has the down draft vent between the burners. This means that I cannot fit the stockpot onto a burner. It hangs over the edges of the burner area, and according to the manual, this is a no-no. Also, I can't fit a pressure canner onto it. Feh! Don't get a Jenn-Aire! I use my crockpot slow cooker when I want to make something stockpot sized, but it's still annoying!

-- Joy F (Southern Wisconsin) (CatFlunky@excite.com), May 21, 2002.

When our house is built it will probably have a gas stove. I have always wanted one and am looking forward to it! The new handles are SUPPOSE to be cooler to the touch-- But that's a good point about handling them with pot holders! I'll put something heavy in them and walk around. We have looked at several other names of cookware and all are made somewhere other than the USA! It's been a challange to find American made anything,lately!

-- Debbie T in N.C. (rdtyner@mindspring.com), May 21, 2002.

I started looking for some saucepans, because I use mainly cast iron. But I got lucky, was at an auction and bought a whole set of copper special edition paul revere for $30.00. This is copper on the outside and stainless steel on the inside. I love it, have seen some on e-bay, but just one piece at a time. I have bought old copper pans also, those are my absolute favorites for soups.

-- Suzanne (weir@frontiernet.net), May 23, 2002.

Debbie, I was wandering the electronic halls of Amazon and came upon All-Clad for sale. They have a couple of pieces at $19.99 each! I know those are deals! You could check their prices on the other pieces and see how they compare to wherever you were planning to get them from.

Go here:

http://www.amazon.com/exec/obidos/tg/browse/- /555018/ref=hl_ec_allclad/002-5020195-9964863

-- Joy F (Southern Wisconsin) (CatFlunky@excite.com), June 08, 2002.

Stainless All Clad is the only way to go. Gave away all my iron skillets, enameled iron, Calphalon, and everything else I had collected over a lifetime. It cooks the best and goes in the dish washer. Save your money and buy only All Clad.

-- Bill Fiore (bfiore@hotmail.com), July 15, 2002.

Hi Debbie:

I surely understand your desire to buy American cookware yet I don't believe much of it is anymore. I spent weeks researching cookware before finally deciding on Cuisinart. Great to cook on, easily to clean, with very minimal scratching even in a dishwasher. The frypans only get better with age much like good ol' cast iron. Along with the recommendations here check the reviews at Amazon.com as well as Epinions.com. Also for more expensive cookware eBay is still one of your best bets. Just make sure to check a seller's feedback. Good luck and happy cookware shopping!

-- Cindy (spiritbear@laughlin.net), July 20, 2002.