Pots- stainless steel or nonstick

I love my non-stick Circulon.  But I'm no major foodie....

Like Lisa, I am more of a “non-stick” kinda gal. I DO like circulon and I really love my calphalon nonstick.  

My mom refuses to buy non-stick (teflon causes cancer don't you know).
 
I say to heck with cancer. I hate doing dishes. Especially dishes that have food stuck to them. So, non-stick all the way.

I personally prefer stainless, but it has to be a quality heavy one.  Lighter ones tend to burn or cook unevenly.

I would highly suggest stainless steel for your pots and pans, though a good non-stick skillet is a must. I grew up with my Mom's 18/8 stainless pots/pans, and after we got married and were given a set of non-stick pans I couldn't get rid of them fast enough!

I love my stainless. I can put them through any abuse I need in cooking/cleaning, but they heat evenly and cook accordingly.  If you can, invest in a good set of stainless steel even though the cost is crazy. They will last you a lifetime. My parents have been married 35 years, and she is still using the set that was given to them as a wedding gift. Well worth the money I would say!

The same goes for baking pans. Find you a good heavy gauge stainless steel cake pan. You can use it for so much more than cakes. I am going to steal my Mom's if she isn't careful! LOL

Amy

I *was* a non-stick gal, but I bought a fairly pricey set about 3 years ago and they're starting to flake. My next set will be stainless, and I've heard as long as you use them correctly and don't let anything burn that they're just as good or better than non-stick.

I don't think you do...BUT if you like/have Parrots/Birds...do NOT cook in Teflon coated pans around them as they will get sick and possibly die.

Maybe I've never had good stainless steel, but I don't care for them.  I have an expensive set of Calphalon but it's not non-stick and I don't like them for some things.  I have a set of non-stick that wasn't super expensive, and I LOVE them!!

I've been considering switching to stainless steel because the chemicals in the non-stick are starting to scare me. I mean, if they can kill birds, they can't be good for me, my children, or my pets. I've also had some that flake, which gives me the creep knowing those chemicals have no doubt found their way inside me.

I'm getting to the point where I'm creeped out by chemicals in general and I'm thinking of going organic, though.

I consider a good quality stainless steel to be 18/8 or 18/10. Anything lighter won't heat good or hold up. Most of the better quality ones also have either a aluminum or copper bonded bottom plate to distribute heat evenly.

I warn those who love to cook, the following website is dangerous!

This link is similar to the set I have:
http://www.chefscatalog.com/product/92857-cuisinart-classic-cookware-set.aspx

and this link is to the place that I will be ordering my stainless steel rectangular cake pan from when Mom won't let me steal hers![]:
http://www.kitchenfantasy.com/shopping_cart/stainlessbakeware.html
$20 for a 9"x13" rectangular cake pan of 18/8 stainless isn't bad!

I go could crazy ordering from those websites! LOL

Amy

Amy - I can't remember the brand I have (maybe Revere Ware?), but it does have the heavy, reinforced bottom.  What I don't like is if you cook a sauce in it, it's a nightmare to clean.  Is it that way for you but the benefit outweighs the hassle, or do you have a sticking problem? 

My Farberware stainless pots and pans are 38 years old and still going strong. []
I don't like non-stick because of the chemicals.  I'd rather not take the chance when another alternative is just as good.  Just costs a bit more to buy brillo pads...
http://www.washingtonpost.com/wp-dyn/content/article/2006/01/31/AR2006013100279.html

Since hubby is a pasta lover, I've done sauces in both the non-stick teflon pans and the stainless. I have had more problems with scum (to scrub) in the non-stick than I do the stainless. I've done both cream and tomato sauces in the stainless, and I don't have a problem with sticking. But I grew up with a gas stove and cooking in stainless - which can cause burning/sticking if the heat and stirring are not managed correctly, so I guess I'm just used to the problem if I'm not careful. I have more problem with sticking from cooking something like spaghetti or chili - mainly from cooking the meat in the pan first. I have to scrub those before I stick them in the dishwasher, but the benefits in those situations outweigh the hassle for me.

I cook a lot, so the pans get a lot of abuse, and the teflon just doesn't hold up. We hadn't been married a year and the teflon was flaking, with me trying to be careful not to use anything metal to cook with. I am old school in that I expect stuff to last for a long time, not just a year or two. I don't like spending the money on something that isn't going to be around in 5-10 years. [] Blame my parents for that! LOL

I think there is a place for both.  What I did is years ago, I bought the best SS I could afford.  It is a brand called All-Clad.  It is outrageously expensive but arguably, the best available.  When it comes to non-stick, I buy cheap (T-Fal) and plan to replace it every two or three years.
 
You might want to consider cast iron.  I have never used it but there are a lot of people who swear by it.