Carbon steel pans!!!

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Carbon steel or hammered iron products. Brand is not really important if you really looking for these metals. Especially chinese no brands are the cheapest one but they do the job well

Essteele "Per Vita" pans - stonkin' big thick copper layer in the base. Big, heavy rivets holding the handles on.

Le Creuset enamelled frypans and dutch ovens.

More cast iron chunks:

- a lid to fit that pan, so you can use it in the oven. Great for pizzas and roasting veggies or small amounts of meat, like a mini Dutch oven.

- a Dutch oven. I like bare metal, because it’s bomb proof as long as you take care of it. You do have to maintain the season, and you do need to be careful about rust. (Note that a rusty pan can be saved, it just takes sanding it down or sand blasting it, then building a season again.)

Stainless Steel Cookware:

I would probably get two sauce pans, a skillet, a Dutch oven, and a stock pot.

I really like Reverewear. It is no longer made. It must be purchased vintage. Check your local Goodwill and vintage stores, sadly, lots of grandmas are no longer needing their pans. Do not be concerned about oxidation or residue, some copper scrubs, a scruffy pad, and some stainless steel pot cleaner will make them look like new surprisingly easy. The handles may not shine up, but replacements are available if it bugs you.

Ikea 365, the higher end pots and pans, seem quite nice. Their cheapest pots are surprisingly well made, particularly for the price, but are not BIFL. (I use one for my fry-pot, which will just destroy the pot. If I had but $20 for a pot and two sauce pans, this would be what I would buy, hands down. If fact, If I had to buy new and was limited to under $100, it’s what I would buy.)

Remember: Stainless Steel pots and pans never go above medium. Never, they will warp. They will also burn your food, too, so there’s no use. Even on Medium, don’t let the pan get too hot.

Non-stick is for a good time, not a long time. It is disposable. If you take care of it, use plastic implements, hand wash it, and never let it get too hot… it will last longer, but it will still go bad.

Love my Demeyere pots and pans.

Hmm didn't know this about Lodge and China .. thanks for the info

Be careful if you buy something like this and you use an electric range, especially one with a dual size element or the element is smaller than the pan. You could end up warping your fancy cookware.

I still have one I’ve warped. Anyone have ideas what I can do to fix it? I’ve thought about taking a mallet to it to make it concave.

I have a set of vision Pyrex glass pots ands pans. They have gotten expensive, but I’ve found way more than I would have ever imagined in thrift shops over the years. By far my favorite cookware.

Stainless steel saucepans (fully clad with a generous layer of aluminum, or optionally just "disc clad" is sufficient for saucepans in particular)

Fully Clad Stainless Steel Skillet (skip the disc clad stuff for this one)

All-Clad is pretty well the standard here, but good cheaper options exist from makers such as Tramontina and Cuisinart.

Stainless steel requires minimal care.

A quality enameled dutch oven. Staub or Le Creuset should last a lifetime. Backed by a wonderful warranty.

Carbon Steel skillet: it's like cast iron but lighter.

I'd say most people don't need both carbon steel and cast iron, but it sounds like most people that try carbon steel after cast iron consider it an upgrade most of the time.

Chicago cutlery set? Revere ware sauce pans?

Tramontina some pretty well-reviewed 3 ply clad cookware.

The general point stands though: quality clad stainless steel pans. (You can get by with impact bonded bases on saucepans in my opinion)

Enameled cast iron is good. Lodge is a good brand. Other comments about high end stainless steel pans are on point.

Different categories. And yes, they are amazing

Le cruset, all clad pans

Yeah you're probably right. That's smart. I just get excited about cookware haha. The All Glad Stainless Steel people are talking about on this post also sound pretty awesome to try out.

• AllClad D3 pots and pans (D5 or copper are overkill IMO, but you won’t go wrong)
  • A container of BarKeeper’s Friend
• Zwilling Madura non-stick skillet (not quite BIFL, but they last better than any other non-stick I’ve found)
• Staub or Le Creuset enameled Dutch oven
• Wustof knives
  • A 1000 and 4000 grit reversible water stone
• KitchenAid mixer
• Vitamix blender

Yes. Currently have nonstick for omelettes, potstickers and the like. But once that coating inevitably wears out, I’ll be going to a seasoned carbon steel skillet. Nonstick as anything when seasoned, way lighter than cast iron and more BIFL than anything with a Teflon coating could ever be.

Le Creuset Enameled Cast Iron Dutch Oven 5.5 quart. They cost a lot, but you'll watch your grand kids use it.

If you already have a Lodge, honestly, keep it and invest in nice knives, prep or storage wear, small appliances, quality cutting/carving boards or another piece of cookware that you don’t already own. You’ll see way more return on investment in terms of usefulness.

Stainless

not 100% sure it counts as BIFL as i can’t find anything about how long they last, but i’ve had a gifted molekule air purifier for several years now, running near-constantly due to bad asthma and allergies, frequent local fires, and mold in my living situation, and it’s still going strong. only downside is having to buy replacement filters every so often. it might also be more heavy-duty than what you’re looking for it you only want to tackle the dust, but if you can afford to go higher-end, your allergies will surely thank you. EDIT: i can’t read today, i somehow missed the part that said mid-range, please disregard haha. leaving this here in case anyone else comes through looking for recommendations, but this probably isn’t what you’re looking for

Depends on what you are cooking? Cast iron, carbon steel, woks, enamels, nonstick (no bueno usually), copper and tin, copper core, what do you a want to do with them?

Apparently, American Test Kitchen doesn’t find the extra cost of copper core worth it.

Personally, I love my 12” copper core frying pan. I use it practically every day. It’s my pride and joy, on a similar level to my favorite chef’s knife. I just got an All Clad 3ply 3-quart sauce pan. 3 ply specifically due to the reviews from American Test Kitchen. It’s been wonderful, but I’ve only had it a week or two.

LC :)