re: School me on cookware material

Cast iron and Magnalite is all you need.

In order of frequency of use: Tramontina stainless tri-ply, cast iron, non-stick.

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Get stainless steel with a copper bottom or enameled cast iron. Only thing ‘non-stick’ to have would be a griddle. If you have a tough scorch in the cast iron enamel, place damp dryer sheets over the scorched material for several hours. Used to sell cookware and collected Calphalon, All-Clad, and Le Creuset pieces. Those are the best in my experience.

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Second this. Lodge and even Pioneer Woman/Martha Stewart etc have some decent cast iron enamel without setting you back $300+ for a sauté pan or Dutch oven.

Dryers sheets work but Dawn Power Wash is the GOAT for getting off any crusty and stuck on bits and even polishes up the exterior of CIE and stainless pans.

I have some triple clad Emerilware we got for a steal way back when. It is somewhere between Calphalon and All-Clad quality IMO. I had read an article that Bourdain recommended this as an affordable alternative to All-Clad, even after his feud and makeup with Emeril.

I lucked out years ago and scored a collection of used Le Creuset and Cousances (LC sold under that name in France) for about $150 total at yard sales.

Consider an Instant Pot. So versatile and timewise efficient.

Le Creuset

I use an assortment of cast iron skillets and griddles along with an enameled cast iron dutch over and an enameled steel brasier. Also have some Tramotina non stick skillets and a few sauce pots, mostly aluminum with copper bottoms. The only expensive item was the brasier. The rest I've picked up a yard sales and Goodwill, especially the cast iron. I have about 8 pieces now, all refinished and reseasoned.

14 piece All-Clad stainless and a couple Lodge cast iron pieces. If you go stainless, use Barkeepers Friend for cleaning. Season the cast iron with a pound or 2 of bacon. Use kosher salt for cleaning.



ETA: I have a highly preferred gas range so that might change your options.

Magnalite for pots
Le Creuset for bakeware and Dutch oven
Calphalon nonstick for things like eggs
Lodge cast iron for everything else
USA pan for baking sheets/loaf pans etc.
Nordicware for specialty baking items like bundt pans and cakelet pans etc.
Cutco for knives, which I know is controversial, but I love them

An ex turned me onto Caraway. A little pricy but you won’t be disappointed. Easiest cleanup ever.

Years ago my Mom and Pops went to one of those party deals for Chef's Ware by Townecraft. They ended up buying the whole set, and that stuff has been great. All stainless pots and lids. They even got the electric skillet. Probably paid the guy's house note for a couple months.

That was 25+ years ago and Mom is still cooking with all of it. If she wanted to take some Bar Keeper's Friend to the pieces, they would look pretty much brand new. That line sells all the time on Ebay with most of the stuff bringing high prices for used cookware.