My biggest problem with mine is not only the uneven cooking surface of all my pots and pans, but the way the why they warped on the bottom.

Now that I'm using a gas stove, this doesn't bother me so much anymore as they don't spin around in circles while trying to cook!

I really don't understand the difference in all clad or tri ply. I just know I want even cooking on the bottom and don't want anymore warping.

You all know the type of cooking I do, because I cook everything from this site now, going from stove top to oven, etc.

I just want to make sure I don't end up with these problems again.

So, I went to the Viking link on this site and did not see a "plate (tri ply?)" on the bottom of those pots and pans. I'm thinking a plate affixed to the bottom would prevent it from warping and give me even heat.

It was my birthday yesterday and today I get to start buying decent pans, one at a time.

Do the Viking's have a plate on the bottom I just can't see from the picture?

You are good at studying things. Besure Viking products are not nothing more than their name on another manufactures stuff at Premium prices. The Cooks Illustrated people have done some good testing you might find of interest.

Here is a link to another thread that has been on going for some time now. Here is another thread that talks a bit about the weight of stainless steel pans that you might find helpful.

As for the viking pots that we sometimes use here at Rouxbe, I have to say that we are pretty happy with them. That being said there are many other companies and brands out there that also do a good job. Not sure which pots you have been using but we have been using pots and pans from many companies over the years...Mauviel copper pots, Le Creuset, All-Clad and many more with no warping problems.

Good luck on your search Jude.

Thanks Dawn. I already read both those posts and was still confused.

I used to burn everything on the glass top I owned. Since I've been using gas, I haven't burned anything.

CIA looks like it has a good set and also has copper. My only concern with copper is I'll go back to burning things again. Will copper with aluminum be more likely to burn if I don't keep a close eye on it?

I mean copper and aluminum all clad stainless steel...I think that's what it's called. Not a copper pan, can't afford those!

I'll leave it to others to speak about differences in quality, I don't have any experience to speak of, but wanted to share my $0.02.

Allclad just came out with a new line called 'd5' that they sell at Williams-Sonoma, and they have really good deals now to push that line (in-store, the website doesn't seem to have the same deals). You can get a 9" and an 11" french skillet (same cooking surface of a 10 and 12 fry pan because of the steeper slopes) in a set for I think it was $139. I also got a 4qt saute pan that was on sale there for $179. To compare, the regular 3-ply stainless steel 4qt saute pan was $225 at Bed Bath & Beyond.

Worth checking out if there's a williams sonoma in your area.

I did find the pans online, but for slightly higher prices than in-store:
http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-french-skillet/
http://www.williams-sonoma.com/products/all-clad-d5-brushed-stainless-steel-4-quart-deep-saute-pan/
Still very good prices though.

Thanks for your information Daniel, sounds like a good deal. Often those special prices for certain pieces can indeed be a great buy. I have purchased many good pans like this. Cheers!

Here is a link from Metro Kitchen which is an All-Clad Style Comparison Guide. The type is really up to you. Something to take into consideration is how you want to care for the pan. If you would rather place it into the dishwasher, rather than hand wash it, this will impact your decision. Just make sure you care for your pans as instructed by the manufacturer and you pan should last you a very long time. Cheers!

Thanks for all the info!! Williams-Sonoma does have a really good deal on the two pans. I'll probably start there. I guess I just need to get one in my hands.

I'm really stuck on the Viking now.

This is harder than buying a car!

I know I agonized for months :). Finally my wife just dragged me into the store and bought those pans for me.

The ones I was just looking at are called French Skillets? WTH? Now I'm looking at Frying pans, Sautee Pans, Sautese Evasee, Curved Sautese Evasee,say what? And don't get me started on all the different metals and alloys.

I was afraid of this. I knew if I started doing research I'd end up researching for months too.

I guess I'll resist buying anything until I can get a handle on first figuring out what I want.

Did I find this link here? Looks pretty good and will take me a while to read.

http://forums.egullet.org/index.php?/topic/25717-understanding-stovetop-cookware/

12 piece set cost something like 260 off of everything kitchen.com I posted more details in the other cookware threads.

They're great high quality pans (tri-ply construction)

Much less expensive than all clad and rated as their equal according to hundreds of Amazon reviews.

http://www.amazon.com/Cuisinart-MultiClad-Stainless-12-Piece-Cookware/dp/B0007KQZWU/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1277993769&sr=1-1

Just took a look on Amazon and they currently have a very low price on these just 225.00. Really amazing pans for this price.

I was looking at the specs for Viking and was about ready to go with that because the ones I really want are astronomical in price.

I downloaded the info on it and it says this:

When frying, sauteing or searing, preheat
on low heat for 1 to 2 minutes and then add
food. This will also help minimize sticking.

• When using oil, butter, or margarine add to a
cold pot before pre-heating.

This is the exact opposite of what I learned here.

Please advise.

thanks!

I'm learning a lot about cookware right now...

It looks like the Demeyere has the best explanation on Youtube as to why you don't want all your pots and pans made exactly the same way with the same materials.

I'm really wanting a 7 ply for a sautee or fry pan because the heat goes all the way up the sides, yet looks like I want a disk bottom for a sauce pan. These are a small fortune.

I'm so confused.

Now, the only thing I really need right now is a decent pan for sauteeing meat and making a pan sauce. I'm confused as to wether I should get a fry pan or sautee pan as it looks like the best thing to use is both when making a pan sauce.

The concern is if I fry my meat in a sautee pan, then it may be steaming a bit, which I don't want. But if I fry my meat in a fry pan, the sides don't go up very far and can be a problem keeping the sauce in the shallow pan.

So please Rouxbe, tell me. Which pan should I start out with for making pan sauces say with chicken or beef?

A fry pan, a sautee pan, or a french pan?

Thanks!!

Don't worry too much about all the details. Buy one that you can afford and make sure that it's stainless steel (for your starter pan). I use this one almost every time I cook:

http://www.metrokitchen.com/product/VK-VSC0511

All-Clad also have excellent pans.

My suggestion re: heating the pan is to try the water test. You will never go back. I don't think Viking is contradicting this advice. They are saying to preheat the pan for 2 mins. What they are not saying or teaching (or at least from what you have typed above), is what key indicators you can look for to tell exactly when the pan is ready. That's what we've tried to do. Reason: 1 to 2 mins preheating on what heat? That's confusing.

Watch the panfrying lesson and try the test for yourself. You can even buy a cheap stainless steel pan with great success. Professional cooks in professional kitchens don't use pans that cost $100's of dollars. They just know how to use them.

Give it a try okay?
Joe

I'll stop pulling my hair out now and get it.

Thanks a million!!!

I'll let you know how it turns out. Thanks very much to everyone for your help.

Regardless of the manufacturer, the most versatile style of pan in the home kitchen is the 3 - 3 1/2 quart covered saute pan w/ two handles. If you were stranded on a deserted island with only one pan this is the one for you! As a utility pan there is nothing it cannot do! My second purchase would be a more conventional skillet.
Choosing the correct pots and pans is a very personal decision making process balanced between subjective personal expectations and performance specifications. The dominant factor is quality vs. price$. With the understanding that very good to great pans will provide decades and multi-generations of cooking pleasure my suggestion is to save up and buy the best available in your price range; one pan at a time.The performance comes with quality!
As to the manufacturers one needs to do their due diligence on the Internet and read multiple revues until you feel comfortable with your ultimate choices. In today’s home kitchen there is a place for a diverse and eclectic mixture of cooking instrument based on what you are trying to achieve. My home kitchen has a mixture of copper(Mauviel), stainless steel (All-Clad & Demeyere), cast iron (Lodge), enameled cast iron (LeCreuset & Staub)and non-stick (Scanpan)acquired over four decades of cooking.
Where as Williams-Sonoma has many excellent items my suggestion, if at all possible, is to buy primarily from Sur La Table for the following reasons. They have a larger selection of cooking items, albeit a smaller selection of food items, and most importantly they have an incredible non-hassle return policy patterned after Nordstrom’s. Simply speaking if you bought it and after a time you decide you don’t like it-bring it back, if it’s broken even after the manufacturer’s warranty has expired-bring it back!

i am considering buying a t-fal set...which pans are best to use on glass top stoves...why does the manufacture say not to use metal pans on glass top stoves...i use my canner on my stove and never have problems..
does anyone have any advice..thanks anita

I have a glass stove top and cook with various pots and pans - cast iron, stainless-steel, non-stick, etc. The key is to be careful not to scratch the surface (even though I have at times, I'm more concerned about cooking than a few scratches on my stove top). If you are concerned though, make sure to follow the manufacturer's advice or contact them for more information. Cheers!

thanks kimberly..really helps that i am not the only one that will use various pots on glass...

I just wanted to alert anyone that is looking for quality cookware at a bargain price that Walmart has recently reduced the Tramontina 10 piece stainless steel set from $279 down to $199. This is a fantastic bargain for anyone that is looking for tri-ply.
http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505

I own the IDEAL set which is also available on clearance for $199. For me it was more versatile, plus I already had the 10" Tramontina skillet so there was no duplication.
http://www.walmart.com/ip/Tramontina-7-Piece-18-10-Stainless-Steel-Tri-Ply-Clad-Cookware-Set-with-Bonus-3-Piece-Cast-Iron-Set/11072506

Either one would be super for those on a budget or people like me that want to get the most bang for their buck.

Happy Cooking!

Kirkland Brand 13 piece set