Cuisine Stainless
Should I buy Stainless Steel or Hard Anodized pots and pan and WHYYYY, Whats the difference?
I cook everyday and I make all kinds of cuisine, so I need durablility and easy clean-up. I have a good set of Calphalon Anodized now, but the coating is starting to ware away on the bottoms of the most used pieces, so I am now debating whether I want to replace what I have or to try stainless steel. I have only had the set I currently own for about a year and a half and I dont want to replace the new set that soon again...I am looking to spend a moderate amount on them, below $300 for sure...please tell me the pros and cons of anodized and stainless, Thanks guys!!!
Stainless steel is sanitary, non-reactive, decent conductor of heat, and fairly easy to clean.
All-clad pans are some of the best on the market. look great in my opinion, not too fancy. They will last a lifetime or longer. You will spend a little more but you will not have to buy another pan for a very long time.
Go to a used restaurant supply store, you could probably find one for cheap.
I don't know how many people you cook for regularly, but I'd just get a 10' fry pan, a 4 quart sauce pan with a tight fitting lid, and a cheap stockpot, as the stockpot will probably get used the least and heat conductivity isn't as big of an issue with them.
If you buy non-stick get the cheapest ones available because the teflon will not last long and you should throw them away when they start to chip. For eggs I use a well seasoned Cast Iron pan because non-stick pans can be toxic.
 Paderno World Cuisine Non Stick Rolling Pin in Stainless Steel 47035 40  US $67.99
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