Yeah, the only deal with induction is it's gotta have a ferrous bottom. Copper and Aluminum is out. I do need to mention the neatest thing about induction is the fact I can take a "old" cast iron skillet and use it. Now the first think that comes to mind is scratching the surface with that "old" skillet; well with induction stick a paper towel under it so it never touches the surface.

Although I did that because I wanted to keep my top pretty and beautiful. I figured the cast iron which I've had for years but shipped up to my new place, would work on the induction. Just had to call customer service and run it by them as well. They really are pretty helpful.

Anyway it does work, I doubled the paper because I was worried about the weight of the cast iron pan. Just my own paranoinia. Ya learn to live with it.

Don't be afraid of induction. It's lovely.

I'll have to look into this. That is such a non-intuitive thought! So the pots themselves don't get too hot to burn the paper towel?

I love my Le Creuset Dutch Oven - it's so versatile, you can cook anything in it! I use my All Clad pans all the time also.

I went to Belks and purchased a whole set of Caphalon cookware which were the heavier set not the cheaper ones you can get. Two years ago I purchased an Induction Stove and had to use cast iron or stainless steel, which made the caphalon unuseable. I sold the whole set on Craigslist for $35 and a woman 35 milesaway drove to pick them up. She was so happy to get them and I was so happy to sell them. I still have the large frying pan which I plan to use on camping trips but otherwise, All Clad and LC are top dog to me. I must admit I woud like to buy some Demeyere to check it out. I have a couple pieces of Staub and Viking and they are both quality cookware. From now on though I'm looking for a bottom that is thick and heavy so I can get that even heating. But you know what; our mom's cooked with whatever they could get and put out some fantastic meals. I think knowing how to use your cookware is very important and I've learned a lot of good info here on Rouxbe. Oh to have the money to buy what you want but if not use your money wisely and research before buying so you don't waste your money and time.

Like Alex P, I also use and am very impressed with my Cuisinart set, for the same reasons.

After years of talking myself into why All-Clad wasn't worth the money I finally broke down and bought a 3qt Sauté. Wow! It's an investment but well worth it. It's on a whole different level than my Calphalon and Cuisinart. If you cook more than a few times a month it is worth it.

I have been using the Emerilware (stainless w/ copper layered bottom) for a while now and LOVE them. They heat up fast, look great, are very affordable and I believe they have lifetime warranties. Clean like new with a bit of Bar Keepers Friend.

Just wanted to add that I also use the Calphalon Katana knives and swear by them as well. The grip, balance, sharpness, and look of these knives make me want to buy another set to have 30 years from now if something where to happen to my current set. Don't even think they are in production anymore. Also very affordable.

In addition to becoming a HUGE fan of cast iron, I've specifically become a fan of Descoware. It's light weight and cooks as well, if not better, than my one and only LeCrueset braiser. At a fraction of LeCrueset prices, Descoware is definitely the way to go if you want high quality cast iron cookware on a budget.

Hi Geni- From what I know, these are all antique pieces no? I was under the assumption that Descoware hasn't been manufactured in decades?

Please let me know. In some markets, these might not be so inexpensive!

Ken, I don't think Descoware is old enough to be regarded as antique, but it certainly qualifies as vintage. I'm no expert, but I believe Descoware sold out to LeCrueset in the 40's or 50's. In fact some of the pieces of LeCrueset that were sold around the time of acquisition look exactly like Descoware. Of course you'll pay a whole lot more for the LeCrueset version which is kind of silly since it's the same stuff.

Actually, Descoware is quite affordable and readily available on Ebay in a wide range of colors, shapes and sizes. The most I have paid was about $38 dollars for a 4 quart oval casserole including free shipping. It's perfect for a single person like me and will fit a whole roast chicken. I also have a 1.5 quart oval casserole that is great for a shepards pie or baked macaroni & cheese, rice pudding, etc.

Both pieces arrived in remarkable condition inside and out. Not just for their age, but they looked as if they had never or rarely been used. I've probably done more to age them in the year or two I've had them than anyone did in the 60 years prior. They still are holding up remarkably well considering their age.

The thing that's a little tricky is figuring out the sizes because they aren't listed in quarts or liters as we might be accustomed to. They have number designations like 12 on the larger one and 22 on the smaller one. I'm not sure what they indicate.

If you are at all interested in Descoware, Ebay is the place to find it. There is every range of condition and price so it's really up to you what condition you want and what you're willing to pay. If you miss winning the auction, don't worry, another one will be coming your way shortly. I just love having the ability to decide how much I'm willing to pay for an item and then winning. I'm very patient and believe me, it pays off.

Hi Geni- I'll have to keep my eyes out for one- and I'll check out Ebay to see what styles prevail. Thanks so much for the information.

The best deal I have seen is the kirkland 5 layer stainless and copper set at costco. For 10 or 11 pieces its only $170, which is about the same price as as a single pan of the same quality from all-clad or any of the big names. I no longer see it on the website, but I know its still available in-store. These will last a lifetime.

I have my mom's old set of Le Crueset in flame, which she had kept in beautiful condition. I love the even heating, way it sears meats and can be put into the oven at any time. Let's see, she got it for an engagement gift, that would make it nearly 60 years old. It is very precious to me, as is anything that was my mothers. I keep it in lovely condition as well, like all my cookware.

It always pays to invest (whether I did the investing or not) in good cookware. Plus, I love cookware.

I just picked this up on sale at Sears. It was $40, and I had $9 in rewards points, so I paid just $31. It is enameled cast iron, and looks to be very well made. The top of the pan, and the underside of the lid were they both contact are exposed iron, and need to be seasoned before the first use. It is nice and heavy, and the lid fits very well.

I used it this weekend to make the Rustic Beef Stew recipe. I added a little more meat and vegetables than the recipe called for, and with the liquid just covering the ingredients filled the pot about 3/4 full. The pot worked very well, and cooked everything nice and tender in about 4 1/2 hours at 250.

Acme plating in Vancouver +1 (604) 733-0702 used to do it but I understand it is not to healthy. Especially if it is overheated accidentally. Silver plating would make more sense, since it is self disinfecting, See silver spoons. "Flitz" is a great metal polish which is harmless to your health. I use it once a year on my All Clad. The polish is very expensive but great for Chrome. Silver etc.
Happy cooking.
KLaus

I paid about $400 for my set at Costco. I was sick of replacing crappy non-sticks for flaking, scratching etc. Titanium ceramic (insert sales pitch here). Since I work in an industry where hardness is something I have to understand (metal cutting). I get why it rocks, and don't fall into the "titanium pans make it all better," they just handle metal utensils better.

I like non-stick, mostly for a cleanup point of view, but I keep a stainless steel flat bottom Wok (lagostina), a few stainless stock pots... Enough that my standard 10x10 has pots and pans lining the entire top of all the cabinets ;)

Ameriware has been some of the best nonstick cookware I have ever used. Being stuck in a condo without access to gas, I cook on a ceramic cook top, and I have stayed away from cast iron, not because I want to, but because I fear for my stovetop. I am actually thrilled to hear about the induction papertowel trick, and may just have to go buy an induction burner, and a cast dutch oven for it ;)

My most recent addition was actually a clay tagine... I am sure I will figure some delicious stew to make in it with my favorite spices someday soon. So little time, so many flavors!

I'm noticing that I'm using my Le Creuset more since I've been going through these courses. I've used it a few times to just cook pasta over my large stock pot. It performs very well, and I bought it when it went on sale a year ago. Now, i'm using it for stews, tomato sauces, and even roasting. I am now thinking of buying a smaller one too.

When I was first interested in buying high quality kitchen tools, I bought Calpalon's tri-ply contemporary set because i couldn't afford the more expensive All-Clad. It was a million times better than my cheap copper bottom pots that have given my wife and I so many great newlywed memories of burnt food and hours scrubbing semi-clean. Cost isn't much of an issue anymore for me, so I slightly regret getting them instead of opting for the "buy once, cry once," which seems to be a philosophy I'm beginning to take on lately.

I'm now thinking instead of replacing them, just buy separate pieces of high quality cookware as I see a need and expand my choices of cookware in my kitchen. It seems sets are just not including all I want. I'm looking for a larger sauté pan, larger roasting pan, and extra sauce pan now. Maybe I'll check out the All-Clad or Demeyere lines. I've also noticed Scanpan and Viking make nice pans.

I, too, have found myself using my Le Creuset more and more since I joined Rouxbe. My Le Creuset Dutch Oven now gets more use in a week than it did the entire first year I owned it. I am also a fan of the Emerilware for pan frying. I'm sure there are better out there but the Emerilware does the job and is affordable.
My mother always taught me that you get what you pay for. I have no problems biting the bullet to get a quality product but sometimes it seems hard to get past the all the opinion and find out the actual facts of what's "quality" out there. There's been more than one occasion where I didn't make a purchase due to bad reviews.

Like Jerry B. I too am stuck with a ceramic/glass stove top. However, I still do a lot of my cooking with cast-iron pans, and have had no bad experiences with them. I am careful to lift, not drag; along with other sensible precautions, but my stove top is as good as new. I clean the surface regularly with "Barkeepers Friend" (the original powdered stuff) and you'd have a tough time telling that the stove had ever been used.

Not long ago, I bought a canister of Barkeeper's Friend because I heard it was recommended for use on copper. I have two copper stockpots that I've been too scared to use because I didn't want to mess them up - thus, I haven't even opened my BKF. I'm excited to now give it a try as it seems to have so many uses. I am in the market for a new stove but since I don't have gas, it looks like I'll be buying another glass top stove. Glad to hear BKF works well for those too!