Some of our pots and pans are pretty old and date back to when Mrs. TJ and I moved in together back in 89. Really. And some pretty awful, stuff, too. We've upgraded stuff over time, but I've never paid much attention to upgrading the smaller pots

Any tips on what's good to get for small saucepans?

I'm a big fan of All-Clad LTD

All the All-Clad lines are excellent (though I have no experience with the copper core, I am sure it is also of high quality). I probably like the Master-Chef (or MC2 now) line the most because it is cheapest and easy to clean. The LTD is also super, but a little pricier.

About 1/2 of my All-Clad are 2nd's from Ross, Marshall's, TJ Maxx, etc. A slight cosmetic flaw will drastically affect price. My barely-scratched-on-the-bottom 8Q Master-Chef stock pot that lists at >$200 was $54!

raybanz

I second All-Clad LTD, but I've only cooked with them in other people's houses -- personally, I can't justify the expense right now.

Future Mrs. Whiner and I use Calphalon pots. I recently posted on Calphalon Commercial Nonstick being discontinued, so you can find them cheap. The new Calphalon One line should be terrific. And the Calphalon Contemporary line is good, too. If you're willing to sacrifice a bit of even heat for dishwasher-safe stuff, the Calphalon Tri-ply Stainless stuff is very good. (Can you tell what pot company I like?)

a

TJ, I might suggest the Pampered Chef professional cookware. "The hard-anodized, heavy-gauge aluminum surface is harder than stainless steel, providing fast, even heat distribution. Reinforced with the most durable nonstick coating on the market — DuPont™ Autograph®. Features tempered glass lids with stainless steel rims for easy viewing. Riveted phenolic handles and lid knobs stay cool on the stovetop. Oven-safe up to 350°F. Lifetime guarantee."

I cook a lot and this has been the best cookware I have used. I have Calphaolon as well and this is just as good, if not better. If you are interested let me know, I have connections.

Pampered Chef Professional cookware

I would recommend All-Clad LTD or MC2, they work very well.
We have switched to the LTD from Calphalon Commercial Nonstick. I find that as my skill at cooking grows I have less need for nonstick pots. The stainless steel interiors are ideal for producing food with the right texture and flavor. We kept our Calphalon nonstick fry pan for eggs. The copper lines should be great as well.

I've bought a couple of Anolon Titanium over the last couple of years. It matches my Calphalon that has been discontinued. I like something that can go from the stove to the oven. Downside is the handles get hot. Must always have potholders around. Copper bottom pots never did anything for me personally.

I buy from Chef's Catalogue because they have warehouse sales in Dallas twice a year. Only way I can justify the expense plus I'm just buying the oddsize pieces I feel I need. Anyway Chef's Catalogue has a lot of nice Cookware to look at and drool over.

TJ,

I'd reiterate everything positive written about All-Clad--great quality, head conduction and very durable. The one thing I would add is I've purchased a good amount of cookware from chefscatalog.com (like purple) and have been pretty happy with their pricing and you can usually get free shipping as well. I have no affiliation, but your post reminded me of an email I received this week on some AC sale they are having.

Cheers,
Howie

All-clad copper core is what I primarily use. I recommend it and would buy it again if I was starting from scratch.

I have Calphalon Tri-Ply Stainless. Love 'em.

jb

We use All-Clad as well. However, we like one called Demeyere. We'd probably buy only that if we weren't already fully Clad.

Great info, y'all. Still digesting and thinking about it. Grazie!

All - Clad here.

All clad here too

you can purchase seconds like i did for a fraction of the cost here:
cook ware n more

They run specials every once in a while that makes it even less expensive

gk

Thanks for the link, gk. Grazie!

Calphalon Professional here. And some Emeril stuff.

Because of this thread I was compelled to buy another All-Clad pot. Just stop already!

Not a pot or pan, but picked up an Emile Henry casserole dish that I really liked. Sort of like that other French brand that begins with a C but I cannot think of. Great stuff to replace those boring glass Pyrex casseroles.

Chantal or la Creuset? We use Cuisinart Everday Stainless pots we bought as a set. I am pretty happy with them, agree with lowering the temp when getting better pans, we were burning stuff all the time also have to be very careful not to let them go dry. At the time we got these we had a parrot and I stayed away from anything with a non-stick coating due to the risk of fumes killing the bird. Now that we no longer have the bird I would consider them at least for the skillets and saute pans.